Nourishing Arugula Salad with Butternut Squash and Cranberries

I have a new Lover!Warm,soft,comforting Butternut Squash.I am trying all kinds of recipes with my new Love.I used to be scared of the thick skin but once you peel and bake it,the squash is all yummy goodness.

The sweet Butternut Squash combines perfectly with the slide bitter taste of Arugula.Arugula is an amazing salad green,which is high in nutrients like:

Fiber

Iron

Copper

Protein

Vitamins A, B6, C, K

Thiamine

Riboflavin

Folate

Calcium

Zinc

Potassium

Magnesium

Manganese

Arugula has amazing health benefits.Just another leafy green that keeps you happy and healthy without any magic pill!All you have to do is enjoy it...

Bone health. Arugula promotes bone health because it contains calcium and vitamin K. It can help prevent fractures and broken bones. It helps to grow and strengthen your bones.

Low Calorie. Arugula is a very low calorie food which can help promote fullness and weight loss.

Boost Immunity. Since Arugula contains vitamin C, it boosts your immune system and helps to fight disease and infection. It also helps to prevent inflammation.

Fights Cancer. Arugula contains many nutrients that have proven effective when it comes to fighting and preventing cancers. It especially protects against prostate, breast, ovarian, colon, and cervical cancers.

Metabolism. Arugula contains B vitamins which are responsible for many metabolic functions in the body. It can help your body metabolize food more efficiently, thus promoting weight management and a healthy digestive tract.

Alzheimer's. Arugula helps to protect against damage done to the brain and has been used in the treatment of Alzheimer's disease.

Let's eat..here is my nourishing Winter Salad

Ingredients

1 butternut squash, peeled and 3/4-inch diced

1/2 cup unsweetened dried cranberries

4 cups arugula

2 cups spinach

1/2 cup raw walnuts halves

Juice of 1-2 lemon

Extra Virgin Olive Oil to taste

Salt and Pepper to taste

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan.Season with salt and pepper.Roast the squash for 15 to 20 minutes, turning once, until tender.
Place the arugula and spinach in a large salad bowl and add the roasted squash mixture, the walnuts, and the cranberries. Squeeze lemon juice and extra virgin olive oil over the salad and toss well. Sprinkle with salt and pepper and serve immediately.


Love and Cookies

Jennifer